Start by preparing your salad base. In a medium-sized container, add 2 cups of chopped Romaine lettuce. Make sure to wash and dry the lettuce thoroughly for a crisp texture. You can use a salad spinner for this or just pat it dry with a clean towel.
Next, slice up the grape tomatoes. You’ll want to cut them in half to release some of their juicy goodness. Sprinkle these over the lettuce, adding a touch of vibrant color to your salad.
Now, let’s prepare the avocado. Cut ¼ of an avocado in half, remove the pit, and scoop the flesh out with a spoon. Dice it into small pieces and scatter them over the top of your salad. The creaminess of the avocado will mix beautifully with the other textures.
Take the chicken tenders that have been cooked and sliced. Arrange them neatly on top of your salad. Make sure they’re evenly distributed so that you get a piece in every bite. If your chicken is still warm, it’ll slightly wilt the lettuce, adding to the overall experience.
Prepare the dressing. In a small lidded container, pour 2 tablespoons of Ranch dressing. You can either drizzle it over the salad immediately or keep it separate for packing. Keeping it separate until serving can help maintain the crispness of the salad.
If you’re packing this salad for lunch, make sure to place the lid on your container securely. You can add an ice pack to keep everything fresh until it’s time to eat. This is a great way to ensure that your salad stays cool!
Finally, refrigerate any leftovers or enjoy immediately. The Chicken Strip Salad is best eaten fresh, but it can hold up in the fridge for a day if needed.
